❤️‍🔥特濃蒜香法式龍蝦湯粗管粉 | Creamy Lobster Bisque Rigatoni

食材
Rigatoni 粗管粉 200g
Lobster bisque 龍蝦湯 560ml
Tiger prawns 大蝦 8 pcs
Cherry tomatoes 車厘茄 10 pcs (ha
Confit garlic 油漬蒜頭 6 cloves
Fresh milk 鮮奶 100ml
Salt, black pepper, parsley To use
作法:
1 ：

1️⃣ 煲滾水加鹽煮粗管粉，比包裝時間短2分鐘撈起。 Boil salted water, cook rigatoni 2 mins less than package time, drain.
2 ：

2️⃣ 大蝦開邊去腸、印乾，用鹽黑胡椒調味，煎至兩邊焦香。 Season prawns, sear both sides until golden and fragrant.
3 ：

3️⃣ 原鍋落油漬蒜頭、蝦頭炒香，再落車厘茄炒至出汁。 In the same pan, sauté confit garlic & shrimp heads, then add tomatoes.
4 ：

4️⃣ 倒入龍蝦湯＋鮮奶煮滾，落意粉煮至收汁。 Pour in lobster bisque & milk, simmer with pasta until thickened.
5 ：

5️⃣ 擺返大蝦上面，灑黑胡椒＋蕃荽碎即成。 Top with prawns and finish with black pepper & parsley.